This article covers U.S. regulatory oversight in establishing pesticide residue tolerances, testing for residues in domestic goods and imports, and the importance of science-based standards for global trade and food safety.

Pest control should always be top-of-mind for facility managers, but spring and summer provide a great opportunity to set up commercial facilities for success year-round. Managers can take several key steps to start off pest season on the right foot, as explained in this exclusive article by the National Pest Management Association.

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. Part 2 of this article series considers other common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.

Pests are a major source of concern for restaurant operators because they put food safety at risk by transmitting disease-causing pathogens and contaminating food. This two-part article series considers common restaurant pests and the preventive measures restaurant owners can take to avoid infestation, including chemical and non-chemical treatment options.

A comprehensive "Total Protection" approach to food safety not only helps alleviate the stress of food safety management for better piece of mind, but also delivers a more successful overall result. In this exclusive eBook from Food Safety Magazine, you’ll learn how best-in-class sanitation and chemical solutions are combined with pest control and intervention solutions to enhance your overall approach and management of food safety.

The COVID-19 pandemic has increased pest activity, but managers in the food industry can take several key actions to protect facilities and employees.

Suterra has announced the release of CheckMate Puffer IMM, its new, pheromone-based moth infestation control product.

Compliance training like Good Manufacturing Practices (GMPs) can be optimized and engaging with a little creativity.  

Pest control is integral in protecting food from its origin to the end-user. A food producer must control what happens at its site to ensure that its facility and food shipments are pest-free.

To avoid a full-blown pest infestation, facility managers must have a continuous partnership with a reliable pest control company.